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Creamy Pesto Chicken Soup

Creamy Pesto Chicken Soup

You will love this flavorful, comforting soup!

  • Total Time: 30 minutes
  • Yield: 4 1x


Units Scale
  • 2 tbsp. olive oil
  • 1/2 sweet onion diced
  • 1 lb. boneless, skinless chicken breasts cut into bite-sized pieces
  • pinch kosher salt
  • 2 tbsp. flour
  • 3 tbsp. pesto
  • 2 c. chicken broth
  • 1 c. bite-sized pasta
  • 14 oz. quartered artichoke hearts drained and roughly chopped
  • 46 oz. baby spinach leaves
  • 1 1/2 c. milk
  • 1 c. shredded Italian blend cheese


  1. Heat olive oil in a dutch oven over medium-high heat. Add onion and chicken, and sprinkle with a pinch of salt. Saute until chicken is mostly cooked on the outside, about 7 minutes.
  2. Stir in flour to coat chicken, and then stir in pesto. Add chicken broth about ½ c. at a time, stirring well until broth mixture is smooth before adding more. Add ½ c. water, and bring to a simmer.
  3. Stir in pasta and artichoke hearts, and bring to a low boil. Cook for the amount of time recommended on the pasta package. Two minutes before pasta is done, stir in spinach leaves.
  4. Add milk, and return to a simmer. Reduce heat to medium-low, and stir in cheese. Continue stirring until cheese is completely melted and incorporated and soup is heated through.
  • Author: Andi Gleeson
  • Prep Time: 5
  • Cook Time: 25
  • Category: Main, Dinner, Poultry, Soups
  • Cuisine: American